Excited...I've had a baguette pan for years. I tried making baguettes but w/o success. Can't wait for your video recipe. By the way, tonight we are having your meatless meatballs for dinner. I make them slightly larger and flattened a bit so as to fit slider rolls. Add tomato, onion, lettuce, ketchup and mustard...and voila--meatless sliders. Your recipes are greatly enjoyed...even my kids watch and rewatch the videos and want to try them. Thank you!

Well, I tried this recipe yesterday with mixed results. I love its simplicity. The color, crust and taste were very good, but I didn't get the spring and light crumb I expect in a baguette. I fermented for about 7.5 hours and shaped because the dough had doubled. Was this my mistake? Should I have allowed the full 12 hours before shaping? Thank youA. Gordon